Vegetable And Tofu Stir-Fry

Directions

Slice tofu in 1/4 inch slices, freeze, then defrost. Squeeze defrosted tofu to remove excess liquid. Cube the tofu and place in a bowl with the wine, tamari, red pepper flakes, and the lemon zest. Marinate for at least 1/2 hour. Meanwhile, soak the mushrooms in 1/2 cup of hot water. Drain the mushrooms and reserve the liquid. Set the mushrooms aside and add the liquid to the tofu marinade. As the tofu is marinating, prepare your vegetables. You can vary the vegetable selection to your liking and/or availability. Be creative or simple. Slice all of the vegetables in a like manner, for instance, either cubed, or in match-stick fashion, or slice on the diagonal. Keep the vegetables separate as you prepare them. If you should choose a vegetable which requires a longer cooking time, you may want to steam or blanch it quickly before adding to the stir-fry. Drain and reserve marinade from tofu. In a large, non-stick skillet or wok, heat half the oil over high heat. Add the tofu, stirring to ensure even cooking until tofu is lightly browned. Remove from pan and set aside in a large bowl. Stir-fry the garlic and ginger very quickly and add it to the tofu. Adding oil as needed, stir-fry each of the vegetables, one at a time, and as they are tender add them to the tofu. When all of the vegetables have been cooked, put everything into the wok together over a medium-high heat and stir-fry just long enough to heat through. Mix the reserved marinade with the Hoisin sauce, and the cornstarch. Whisk to remove any lumps. Add this sauce to the vegetable-tofu and cook quickly just until the sauce is thick. Taste for seasoning, adding more hot pepper flakes, tamari, or hot sesame oil as desired. Serve over brown rice. Enjoy.